Transcript Slide 1

Applying for Halal Assurance System
at Slaughterhouse and its
Distribution
THE ASSESSMENT INSTITUTE FOR FOODS, DRUGS AND COSMETICS
INDONESIAN COUNCIL OF ULAMA
(LPPOM MUI)
INTRODUCTION

LPPOM - MUI :
Lembaga Pengkajian Pangan Obat-obatan dan Kosmetika - Majelis Ulama
Indonesia (LPPOM – MUI), is an institution formed by MUI to run MUI
function in protecting muslim consumers in consuming products of foods, drugs,
and cosmetics

MUI Fatwa Committee
MUI Fatwa Committee is one of MUI committees whose task to produce an
Islamic legal opinion about law status on certain case. Members of fatwa
committee are representative of Islamic organizations in Indonesia.

Auditor of LPPOM MUI :
Auditor is a person assigned by LPPOM – MUI through a selection process
including his/her competency, quality and integrity to conduct halal audit. Auditor
is a representative of ulama and a witness to find facts on halal production of a
company.

Halal Certificate :
Halal Certificate (HC) is a written fatwa issued by MUI to state the halalness of a
product based on auditing process performed by LPPOM – MUI.
Why need Halal Certificate ?
Muslims have to know about halal status of a
product they are consumed
Valid for 2 years 
How to ensure halal status during this period?
HALAL ASSURANCE SYSTEM
Producers must:
1.
Establish and implement Halal Assurance
System (HAS)
2.
Designate Internal Halal Auditors (IHA).
Co-ordinator of IHA must be a muslim.
3.
Declare willingness to be suddenly inspected
by LPPOM MUI
4.
Make a periodic report for every 6 months
An arranged, applied and maintained system by
halal certified company to maintain
sustainability of halal production process
according to the rule of LPPOM MUI.
PRODUCTS OF MUI & LPPOM MUI
Halal Certificate
Halal Assurance System Status
IMPORTANCE of HAS
1. Maqhashid Syari’ah
2. Declining life cycle of product
3. Supply chain management in global market
4. LP POM – MUI as external body
5. Join responsibility for halal production
Applying for Halal Assurance System
at Slaughterhouse and its Distribution
SCOPE
Pre Slaughtering  Animal Handling
 Slaughtering House  Cutting Process up
to Packaging
 Post Slaughtering  Meat Distribution

Halal Animal
HAP 1
Animal Handling
APPLYING FOR HALAL
ASSURANCE SYSTEM at
SLAUGHTERING HOUSE
HAP 2
HAP 3
Stunning
Muslim
Slaughterman
HAP 4
HAP 5
Slaughtering Tools
HAP 6
Deboning
Slaughtering Process
HAP 10
Tulang
Bone
HAP 7
Halal Meat Cuts
Post Slaughtering
HAP 8
Packaging &
Labelling
= Location boundary of SH
= Pre Slaughtering
HAP 11
Halal Carcass
= Slaughtering House
= Post Slaughtering
HAP = Halal Assurance Point
Carcass Handling
HAP 9
Storage
HAP 12
HAP 1 : HALAL ANIMAL
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The animal must be acceptable halal species
such as sheep, lambs, goats, cows, ducks, et.
The non halal animal such as pigs, swine, dogs,
cats atc. cannot be considered halal even if they
are slaughtered in a halal manner.
HAP 2 : ANIMAL HANDLING
• Animal must be healthy, and free from any
signs of wounds and disease or any form of
disfigurement
• Animal should not be treated harshly prior
to slaughter. Any act that may cause stress or
fear are strictly forbidden on animals awaiting
slaughter.
• Ascertaining of animal health
HAP 3 : SLAUGHTERHOUSE
CONDITION
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The Halal Slaughterhouse location has to be separated
from pig slaughterhouse at least 6 km away
The Halal Slaughterhouse is designed and dedicated
only for halal animal slaughtering. Otherwise, it can
not be halal certified.
HAP 4 : STUNNING
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Non stunning slaughtering is recommended
The use of stunning equipment should not cause
physical disability and death to the animal or
permanent injury. The animal should be conscious
within 3 – 10 minutes after stunning.
Dressing of carcasses should only commenced after
ascertaining that animal is dead
HAP 5 : SLAUGHTERMAN
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Halal slaughter must be performed only by muslim slaughterman
The slaughterman should be a devoted muslim
The slaughterman should be fully understands the fundamentals, rules,
and condition related to the slaughter of animals according to islamic law.
The slaughterman should be mature (minimum 16 years of age)
The slaughterman should be skillful and understand about hygiene
practice to prevent damages on animal carcass and skin
Name of the slaughterman should be mentioned on the certificate of
slaughtering
The slaughterman from Indonesia is strongly recommended for halal meat
exported to Indonesia. The slaughterman will be trained.
The slaughterman should have a good health record
The Slaughterman is supplied and certified by Islamic Certifying Body
The slaughterman must not be involved in a Non-Halal (NH)
Slaughterhouse
HAP 6 : SLAUGHTERING TOOLS
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The knife used for slaughtering must be sharp
The knife size should be suitable for animal neck
The knife should not be sharpened in front of
the animal
HAP 7 : SLAUGHTERING PROCESS
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The slaughterman recite the prayer (du’a) “Bismillahi Allahu
Akbar” for each animal
In mechanic slaughtering process (using rotating knife),
slaughterman must recite du’a in front of the animal, and
ascertaining that the slaughtering process are done correctly
The slaughtering must sever (i) vena jugular veins dan carotid
artery, (ii) esophagus, and (iii) trachea.
Mechanical slaughtering should be set up correctly hence the
trachea, esophagus and major blood vessels in the neck area
(vena jugular veins dan carotid artery) are severed
Slaughtering must be done only once.
HAP 8 : POST SLAUGHTERING
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Further process such as bleeding, skinned, cutting,
etc. can be done after ascertaining the animal is dead.
Handling carcass and innards should be in separated
area
HAP 9 : CARCASS HANDLING
Carcass should be stored in chilling room ( 0
- 4oC) for several hours, or distributed
promptly as needed
HAP 10 : DEBONING
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If deboning process conducted outside
slaughtering house (e.g. : meat processing
industry), the carcass should be ascertained as
halal carcass (obtained from halal slaughtering
house)
Bone separated from deboning process is halal
and it can be used for making certain halal
products (e.g. gelatin)
HAP 11 : PACKAGING AND LABELLING
 The
halal logo and/or barcode should appear on the
label of the product for traceability purpose
 The adding of halal logo and/or barcode should be
prior to entering warehouse
HAP 12 : STORAGE
 Segregation
between halal and non halal product
should be done properly, and categorized and labeled
as ‘Halal’ and ‘Non Halal’ in different color to
prevent cross contamination
 Storage room or warehouse must be free from pork
or pork derivative product
HAS IMPLEMENTATION IN MEAT
DISTRIBUTION
SLAUGHTERHOUSE
HAP 13
DISTRIBUTOR
HAP 13
TRADITIONAL
MARKET
HAP
12,14
HAP 13
HAP 13
SUPERMARKET
HAP
12,14
INDUSTRY
HAP 12,14
HAP 13
CONSUMER
CONSUMER
HAP 12
DISTRIBUTOR
HAP 12,14
HAP 13
RETAILER
HAP 12,14
HAP 13
SUPERMARKET
CONSUMER
HAP 12,14
HAP 13 : TRANSPORTATION
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Vehicle completed with cooling system is strongly
recommended
Vehicle must be dedicated only for halal meat transportation,
and must not be used alternately between halal and non halal
meat
Transportation equipment must be free from najis (filth)
Halal Certificate is issued for every product in each delivery
Halal Certificate is a prerequisite for Health Certification.
Shipping manifest is required for traceability purpose.
HAP 14 : WAREHOUSING AND
DISPLAYING
Warehouse/Storage or container, any
equipment and utensil (such as knife, weighing
tools), even seller, dedicated only for halal
meat.
 All the above halal dedicated equipments and
utensils must not be used alternately with the
non halal one.
 Meat/meat product should be stored in
chilling room (0 - 4oC )
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HALAL ASSURANCE SYSTEM
(HAS) DOCUMENTATION
HAS DOCUMENTATION
•
Halal Assurance System is documented in
the form of Halal Manual, and written
separately from other quality system
•
Content of Halal Manual
No
Remark
1.0
Document control
2.0
Introduction
3.0
Halal Assurance System
4.0
Appendices
Page
1.0
Document Control
1.
2.
3.
4.
2.0
List of Content
Amendment List
List of HAS Manual distribution
Approval Page
Introduction
1.
Basic Information of the slaughterhouse
(company name, address, kind of product, name of product, number
of production line, production capacity, toll manufacturing if any,
number of slaughterman, number of employee, market, including
agent/trader)
2. HAS implementation Objective
3. HAS implementation Scope
EXAMPLE OF INFORMATIONS NEEDED IN SUPPLY CHAIN MEAT PRODUCT
FROM SLAUGHTERHOUSE TO CUSTOMER (IN COMPANY PROFILE)
NO
SUPPLY CHAIN MEAT
PRODUCT FROM FARM TO
COSTUMER
REMARK
(POINT TO BE CONCERNED)
1
Slaughter House (SH)
• Plant Number
• Total halal production
• Product information base on Indonesia requirement.
• Halal Certifying Boby (1 plant maybe certified by more than 1 HCB)
2
Trader
• Information about Plants/SH as source of meat/meat product to be
sold/distributed
• Information about Plants which are produce halal meat
• Information about Halal Certifying Body
3
Halal Certifying Body
• Halal Certified Plants
• Product Quantity for each plant that are Halal Certified
4
Export Authority
• Information about recommended plants
• Information about product quantity and batch number
• Information about recommended HCB (for confirmation purpose, with
the data in LP POM MUI)
5
Indonesian Importer
• Overseas Trader Name
• Plan Number
• Halal Certifying Body
• Total Imported product
NOTE: HCB = Halal Certifying Body
3.0
HAS Component
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Halal Policy
Halal Guideline
Halal Management Organization
Standard Operating Procedures
Administration and Documentation System
HAS Training and Socialization
Internal and External Communication
Internal Audit
Corrective Action
Management Review
4.0
Appendices
4.1.
4.2.
Halal Guideline
Identification of Critical Point (Halal Assurance Point)
(from pre slaughtering to distribution)
4.3. Standard Operating Procedure for each part of organization
4.4. Identification of Critical Production Process of Slaughterhouse and Distribution
4.5. List of Production Process, Critical Point and its preventive action
4.6. Internal Halal Audit Form
4.7. Periodic Report Format
4.8. Non Confirmity Report Format
4.9.
List of Halal Certifying Body Approved by MUI
4.10. Menutes of management meeting on HAS review.
4.11. Assignment Letter for Internal Halal Auditor
4.12. Administration Forms :
4.12.1 Livestock Receiving Form
4.12.2 Carcass Delivery Order
4.12.2 Carcass Receiving Form
4.12.3 Stock Card of Carcass
4.12.5 Meat/Bone Production Record
4.12.6. Stock Card of Meat
4.12.7. Product Distribution Form
I. HALAL POLICY :
 Declaration of Halal Policy is a beginning step and become a
fundamental for a company in setting up and implementing
Halal Assurance System (HAS)
 Halal Policy is a written statement of company commitment to
produce halal product continuously and consistently, including
consistency in using and providing materials (raw, additive, and
supporting materials), as well as consistency of halal
production process.
II. HALAL GUIDELINE

Halal Guideline is a guidance in doing activities to ensure halal
assurance system conform to standard of LPPOM MUI. The
guideline contains :

Definition of Halal and Haram

Al Qur’an and MUI Fatwa (Islamic Legal Opinion)
Reference

List of Identified Critical Point (Halal Assurance Point) in
pre-slaughtering, slaughtering, and post-slaughtering
IDENTIFICATION OF CRITICAL POINTS OF ANIMAL PRODUCTS
Animal Product
Milk, Egg, Fish
Meat and by products (fat, bones, skins,etc)
Any processing ?
Are meats and by products from halal animals ?
Yes
No
No
CP
Non CP
Haram
Yes
Is slaughtering of animal in conformity
with the Islamic Law and does it have the
halal certificate of MUI or Halal
Certifying Body recognized by MUI
No
Yes
Syubhat/Haram
Further Processing
Yes
No
CP
Non CP
Identification of Critical Points for Slaughtering
Is slaughterman a muslim ?
Yes
No
Is the slaughterman understands the rules related to
the slaughter of animals in Islam?
Can not be certified
No
Yes
CP1
Any Stunning ?
No
Yes
CP2
Is knife used sharp?
Yes
No
CP3
Is animal ascertained as dead and blood drained completely ?
Yes
No
Any utilization of blood and carrion?
No
Non CP
Yes
Can not be certified
CP4
Note : Identification of Critical Point for
Slaughtering (continued)
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CP1 : can be controlled by train the slaughterman according to standard
of LPPOM MUI
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CP2 : can be controlled by setting the machines of stunning not cause the
animal dead prior to the slaughter. Within a certain period, this machine is
to be checked and controlled properly.
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CP3 : can be controlled by using sharp knife and to make sure the knife is
always sharp
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CP4 : can be controlled by ascertaining the animal is slaughtered
correctly, and taking time to make sure the animal is dead and blood
drained completely prior to further process
Identification of Critical Points for Storing and Processing Line
Are the products halal certified ?
Yes
No
Is it possible to be contaminated by
haram and najis things/subtsance.
Is non halal certified product using the same brand
as halal product?
Yes
Yes
No
No
Can not be certified
CP1
Is non halal certified product using material
from pork or pork by-product?
Non CP
No
Yes
Are production lines, storage of materials and products
for certified and non certified products separated?
Yes
Non CP
Can not be certified
No
Could sanitation procedure eliminate fat, odor, color and taste?
No
Can not be
certified
yes
Is there any possibility of cross contamination
by haram/najis materials
Yes
No
CP 2
Non CP
NOTE : Identification of Critical Points for Storing and Processing Line
(Continued)
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LP POM MUI recommends all products at all factories and production lines are halal
certified
Companies have to ensure all halal certified products are not contaminated by haram
and najis (filth) substances/things.
If the companies does not certify all their products, the ones that are not certified
must have different brands.
Production lines and warehouse or certified and non certified Product must be
physically separated
CP1 is a contamination from uncontrolled environment (such as pets, birds, lizard,
pest, etc) and employee (catering, food, and beverage).
For CP1, is controlled by
1. Closing the processing/production area from open air or uncontrolled
environment that cause contamination.
2. Employee (workers, staff, or labor) is not allowed to bring food and beverages
into processing/production area).
CP2 is cross contamination from non certified material (haram and najis other than
pig substance).
For CP 2 is controlled by segregating physically as well as administration system
between halal certified and non halal certified products.
IDENTIFICATION OF CRITICAL POINT FOR
DISTRIBUTION
Are all products which distributed halal certified ?
No
Yes
Are they using the same vehicle ?
Non CP
Note :
1)
Yes
No
Non CP
Are non halal certified products containing pig
and its derivatives ?
Yes
No
Can not be certified
Any packaging ?
Yes
No
Can the packaging prevent cross
contamination ?
Yes
Non CP
CP1
No
CP2
If distribution is carried out by
third party forwarder, the
forwarder has to set up a
distribution system that can
prevent cross contamination
between halal certified and
non halal certified products
2) CP 1 is bulk products that do
not have the primary
packaging, so the forwarder
has to use the container that
prevent cross contamination
between halal certified and
non halal certified products.
3) CP 2 is controlled by using a
packaging that prevent cross
contamination between halal
certified and non halal
certified products.
IDENTIFICATION OF CRITICAL POINT FOR
DISPLAY
Are all product on display are halal certified ?
Yes
Non CP
No
Are display separated distinctly
Yes
No
Non CP
Does non halal certified product
contain pork ?
Yes
No
CP1
Note :
Halal certificate can not be issued if there is CP1
and/or CP2
Does it have packaging ?
Yes
No
Non CP
CP2
Example of List of Idetified Haram Critical Production Process
and its Preventive Action
No
1
Process
Step
Critical Point
Slaughtering
- Slaughterman
- Stunning
- Utensils
- Time for ascertaining
animal slaughtered is
dead
Key Information
• Slaughterman
Certificate
• Approved
Stunning
Standard
• Sharp level of
knive
• Blood drained
completely
report
Corrective Action
Verification
- Re-training for
Slaughtermen
- Stunning not cause
animal dead before
slaughtered
- Checking stunning
parameter every day
- Checking sharp level
of knife
- Standard for time
needed to ascertain
animal slaughtered is
dead
- Validity of Halal
Certificate
- Approved
stunning
standard
- Sharp level of
knife
- Time needed for
ascertaining
animal
slaughtered is
dead
Documentation
SOP for
Slaughtering
Example: Identification of Critical Point of Processing and Its
Corrective Action
No
1
2
Processing
Step
Pre-Slaughtering
Slaughtering
etc
Critical Point
Key Information
Corrective Action
- Animal Condition
(Health and free
from diseases)
- Slaugtereman
Condition
- Training Certificate
for Slaughterman
- Slaughterman
- Stunning
- Utensils
- Time for
ascertaining animal
slaughtered is
completely dead
• Slaughterman
Certificate
• Standard
Stunning
Parameter
• Sharp level of
knife
• Blood drained
completely report
- Health Certificate
for animal
Verification
Documentat
ion
- Animal that has wound
or disease can not be
slaughtrered
- Untrained Slaughtereman
is not allowed to
slaughter halal animal
- Health
Certificate
- Training
Certificate
- Health
Certificate or
official
report in
health
checking
- Training Cert
- Refresh of Training for
Slaughtermen
- Stunning not cause
animal dead before
slaughtered
- Checking stunning
parameter every day
- Checking sharp level of
knife
- Standard for time
needed to ascertain
animal slaughtered is
completely dead
- Validity of
Halal
Certificate
- Standard
stunning
parameter
- Sharp level
of knife
parameter
- Time
needed for
ascertaining
livestock is
completely
dead
SOP for
Slaughtering
III. HALAL MANAGEMENT
ORGANIZATION
• The organization that sets up, implements, controls, and
monitors the implementation of Halal Assurance System
is called “Halal Management Organization/Committee”
• Halal Management Organization manages all functions
and activities in order to produce halal products
• This organization involves top management, quality
control/assurance, production, warehouse/storage, etc.
• Every member of Halal Management Organization
officially assigned by Top Management (Any Assignment
Letter from Top Management to Member)
IV. STANDARD OPERATING PROCEDURES
•
A set of standard instructions tools to complete a certain routine
process
•
SOP is set up as a standard procedure in company to get objective
on HAS implementation that refer to halal policy
•
SOP is established for all activities in halal production process
(R&D, Purchasing, QA/QC, PPIC, Production and warehouse).
•
Every halal certified company will have a unique SOP because of
differences in processing technology and complexity .
 All SOP attached in Halal Manual
EXAMPLE OF SOP
Institution//SH
Job Description
Documents
Slaughter House (SH)
Slaughtering halal animals according to Islamic Law under
control of Halal Certifying Body that issue Halal
Certificate
- Name of slaughterman
- Location of slaughtering
- Meat Quantity
- Date of slaughtering
- Halal and Non Halal warehouse
- Halal and Non Halal Stock card
- Halal and Non Halal Coding
Halal Certifying Body
(HCB)
- Inspecting or auditing in slaughterhouse pershipment
delivery of meat for each plant
- Issuing halal certificate that contains :
a. Product (meat) description
b. Date and Time of Slaugter
c. Quintity of Meat certified
d. Name of vessel/airline
e. Destination Port
f. Port of Loading
g. Abattoir/works
h. Number of certificate
i. Authorization from Official
j. Consignee
k. Country of origin (COO)
l. Mark, numbers and container
n. Kind of packaging
o. Description of goods
- Registration form
- Audit Questionnaires (quantity
of meat, slaughterman, date and
time of audit)
- Halal Certificate
Exporter (Country of
Origin)
- Exporting meat according to importer request
- Supported with Halal Certificate from Halal Certifying
Body
- Delivery Order
- Health Certificate
- Halal Certificate Original Copy
- SOP for goods delivery
Institution/Company
/Government
Job Description
SOP
Forwarder
Forwarding meat to destination port (Indonesia)
SOP for segregating between halal dan non
halal meat
Port
Loading halal meat on board to destination port
(Indonesia)
SOP for segregating between halal and non
halal meat
Custom (Indonesia)
-Inspect and control export and impor activities
-Control imported goods marketed in Indonesia
-Provide facilities for trading imported products
-Check the conformities between imported products
with shipping documen
- Invoices
- Shipping document, Packing List,
- Bill of Lading, Certificate of Marine,
Certificate of Department of
Agriculture, Fisheries, and ,
- Certificate of Country origin (COO).
Quarantine
Controls:
-Approved Importation Letter
-Animal Health Certificate
-Halal Certificate from Halal Certifying Body
approved by MUI
- Conformity checking between label/packaging and
halal certificate
- SOP for Incoming Material Inspection
Importir
- Request Import Licence from Indonesia
Government
- Issuing Purchase Order to exporter in country
of origin
- Contract deal with exporter in contry of origin
- Checking the conformity between standard
quality and quantity requested
- Storing imported meat
- Approved importation letter from
quarantine
- SOP for vendor evaluation and rank
(eksporter)
- SOP for purchasing
- SOP for receiving goods
- SOP for storing goods
- SOP for delivery goods
- SOP for returning goods
Institution/Company
/Government body
Job Description
Dokumen (SOP)
Agent
- To distribute product from importer and manufacturer to
customer
-
Retailer
- To display the imported product at shelf of supermarket
or tradisional market
- SOP for Purchasing Goods
- SOP for Receiving Goods
- SOP for Storing Goods
- SOP for Delivery Goods
- SOP for Returning Goods SOP for Displaying Goods
Commercial attach
-Exporter list (Country Origin of Meat)
-Indonesia importer list
-Quantity of meat exported to Indonesia
-Port of loading
-Port of destination
-Halal Certificate Original Copy
- Shipping document copy
(B/L, COO, COH, Halal Cert)
(country origin of meat)
SOP for Purchasing Goods
SOP for Receiving Goods
SOP for Storing Goods
SOP for Delivery Goods
SOP for Returning Goods
SOP FOR PURCHASING IMPORTED MATERIAL
INCLUDING MEAT (an example)
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Saveral requirements in purchasing imported material
are as follows:
Halal certificate from Halal Certifying Bodies approved
by MUI
Halal logo, or other information should appear on the
packaging as required by halal certificate
Information about Halal certificate number should
appear in MARK & NUMBER in all documents (e.g.:
Invoice, Shipping document, Packing List, Bill of
Lading, Certificate of Marine, Country of origin
document).
SOP FOR ANIMAL PRODUCT MANUFACTURING
(an example)

Purchasing Department : SOP for purchasing goods, new supplier, vendor
evaluation

Production Department : SOP for production, product code, segregating
facilities between halal certified and non halal certified products, cleaning
procedure, etc.

R & D : SOP for product development, reformulation, material replacement

Quality Control/Assurance : SOP for incoming raw material inspection,
returning raw material, quarantine, end product material

Warehouse : SOP for storing, material checking, delivery goods, segregating
between halal certified and non halal certified material, certain halal identity
on packaging of material
V. ADMINISTRATION AND DOCUMENTATION
SYSTEM
•
A halal certified company has to design administration and
documentation system, so it internally and externally can be traceable.
•
Every department must have forms in order to make record of activities
or work
Distribution
Slaugterhouse
Purchasing
Receiving
QC
Storage
Slaughtering
Storage
PPIC/Production
VI. TRAINING AND SOCIALIZATION



A halal certified company has to analyze materials of training for
every department and staff/worker/labour that related with the
halal production.
Training should involve all parts/divisions that are responsible to
control every step of critical point of HAS implementation.
Assigning staff or worker should consider their background of
education, training, and experience (related with their
responsibilities in halal production process)
Objective of halal training and socialization:



Improving awareness and knowledge of staff/worker about halal
slaughtering and proper material handling as required in Islam.
Understanding Halal Assurance System
Halal training consist of external and internal training
VII. INTERNAL AND EXTERNAL
COMMUNICATION

Internal and external communication is an important
activities in HAS implementation. For this reason,
company has to establish and implement procedure
for :
 Internal communication among all organization
levels and functions
 Receiving, documenting, and responding
communication from external side including
LPPOM MUI.
VIII. INTERNAL AUDIT
•
Explaining how Internal audit could monitor and evaluate that HAS
implementation runs effectively, including procedures, frequency and forms related
to this activity (auditor, auditee, methodology, questionnaires, non conformity
report, corrective action, etc.)
•
Objectives of Internal Audit :
> Determining the conformity of HAS according to the standard of LPPOM
MUI
> Determining the conformity of HAS implementation to the planning
> Detecting non conformities occurred and determine corrective and preventive
action
> Ensure that all problems found in the previous internal audit has been
corrected according to the time-frame scheduled.
> Providing information concerning HAS implementation to management
representative and LPPOM MUI
IX. CORRECTIVE ACTION


Corrective action in HAS implementation is taken
when non conformities were found in Internal Halal
Audit.
Corrective action must be taken as early as possible,
especially if non conformity case may cause direct effect
on halal product status. Any kind of corrective action
taken by company should be recorded in a welldocumented report form.
X. MANAGEMENT REVIEW


Management Review on HAS Implementation must be
conducted in a certain period of time, at least once per
annum.
Management review is conducted considering saveral
points :
 Changing in company management that may effect
HAS implementation (e.g changing in Internal Halal
Auditor (IHA)‘s role).
 Non conformity cases may occure in HAS
implementation
HAS Implementation Advantages :
1. Company will have guidance in maintaining the sustainability of
halal production process
2. Assuring the halalness of their products within the validity of
Halal Certificate
3. Giving an assurance and spiritual tranquility for muslim society
4. Prevent from any cases related to non conformity that may
cause unhalalness of the product
5. Prevent from any unhalalness cases that may cause company loss
6. Increasing consumer loyalty to the product
7. Developing awareness of all division involved to keep
sustainability of halal production